Simmered Okara with Canned Fish.
You can have Simmered Okara with Canned Fish using 5 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Simmered Okara with Canned Fish
- You need 150 grams of Fresh okara.
- It's 1 of your choice Leftover vegetables.
- Prepare 1 tbsp of of each Sake, soy sauce, mirin, sugar.
- It's of Optional (mackerel, pacific saury, tuna, etc.).
- Prepare 1 can of Canned fish.
Simmered Okara with Canned Fish step by step
- Vegetables: carrot, daikon radish, Japanese leek, burdock. Just using scraps is fine! If available, use kamaboko, konnyaku noodles, or aburaage!.
- ou can use anywhere from 70-180 g of canned fish, it doesn't matter! Canned salmon will work well with this..
- The okara will probably expand more than you think. Since you can store it in the freezer, use half of a 350 g bag and store the rest..
- Stir-fry the vegetables in oil. If you have kamaboko or aburaage, add them here. The photo shows 3 cm of daikon, 3 cm of carrot, 5 cm of leek, and a handful of daikon leaves..
- Add the okara (if frozen, thaw it out first) and canned fish to the frying pan. You don't need to break apart the fish. Since you will use the juices from the can, don't throw it out..
- Let's make this simple. While cooking, the canned fish will break apart. If there are still some large pieces, don't worry as this will be simmered as well..
- Add enough water to just cover the okara mixture. Since the flavor will depend on the type and amount of canned fish, for now just use the canned juices and 1 tablespoon each of the flavoring ingredients..
- Boil the okara until the liquid evaporates. Stir it occasionally. When it becomes the texture you want, taste it..
- If you want a thicker flavor, add 1/2 tablespoon of each flavoring ingredient until the flavor is what you want. Make sure to evaporate the excess liquid. There's a bitter taste, so don't forget the sugar!.
- I made it with 160 g of okara, 80 g of canned Pacific saury, 600 ml of water, and 1.5 tablespoons of each of the condiments..
